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slice of lemon bundt cake on small white plate

Lemon Bundt Cake Recipe

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 1hr
  • Total Time: 1hr 10m
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A supremely moist lemon bundt cake that’s bursting with bright lemon flavor throughout each bite; paired with a silky smooth lemon cream cheese frosting! So easy to make and perfect for any occasion! 



Lemon Bundt Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 (3.4 ounce) box instant lemon pudding
  • 1 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream, room temperature
  • zest of 2 lemons
  • lemon juice, from zested lemons
  • optional: 1-2 teaspoons lemon extract

Lemon Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 teaspoons lemon extract
  • 1 1/2 cups powdered sugar
  • 3 tablespoons heavy cream


Lemon Bundt Cake:

  1. Preheat the oven to 325°F. Generously grease a 10-12 cup bundt pan with baking spray.
  2. In a medium bowl, combine flour, baking powder, pudding, salt, and whisk together then set aside. 
  3. In another large bowl, whisk together the eggs and sugar. Then add in oil, sour cream, lemon zest, lemon juice/extract. Whisk all ingredients together until fully combined.
  4. Using a rubber spatula, add dry ingredients into wet mixture and fold/mix in until all dry ingredients are just combined.
  5. Pour batter into prepared bundt pan. Gently tap bundt pan on counter to make sure sure batter is even in pan.
  6. Bake for 1 hour or until toothpick inserted in the center of cake comes out clean.
  7. Allow cake to cool in pan for at least 10 minutes before inverting onto a plate/cake stand.

Lemon Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric whisk; beat cream cheese and butter together on medium speed, about 3-4 minutes. Slowly add in powdered sugar. Then add in lemon extract and continue beating. Lastly, add in heavy cream and continue beating for another 2-3 minutes or until mixture is free of any lumps.
  2. You can pour the frosting or pipe the frosting over the cooled cake. Garnish with candied lemon peels and/or mint leaves, if desired. Enjoy.

Keywords: dessert, lemon, bundt, cake